SINGLE ORIGIN COFFEE
Ethiopia - Riripa
This summer we welcome back Riripa, a washed coffee from West Arsi, Sidamo. This coffee is sourced from smallholders in the Riripa Village where farmers cultivate their crop between 1900 - 2200 MASL. Farmers deliver their coffee to a local washing station owned and operated by SNAP Trading. During the washing process, seeds are fully submerged in water and left to ferment for 36-48 hours before being laid out to dry on raised beds. Negusse Debela established SNAP Specialty Coffee in 2008 aiming to provide consistent and exceptional processing of coffees from Ethiopia each year, and it certainly shows here. Riripa is clean and sweet with the complexity we love so much in coffees from Sidamo. This coffee has intensely floral and hoppy aromatics and a tea-like delicacy. We’re tasting Citra Hops, Tangerine, and Black Raspberry.
Ethiopia - Uddeyi Natural
This naturally processed Ethiopian coffee is brought to you by the Uddeyi Farmers Group and Ture Waji who leads his company, Sookoo Coffee. This coffee is grown at 2180 MASL in the Guji region of Ethiopia. The warm days and cool nights here produce a cherry that is dense and rich with sweetness. It's made up of a combination of local landraces and newer, disease resistant JARC varieties. In the cup, we're immediately met with a delicate florality, similar to that of honeysuckle. As it cools we dive into a mix of blueberry and lemonade sweetness rounding out an incredibly juicy cup.
Honduras - Allan Erazo
Each year we're thrilled to bring Allan Erazo’s coffee back into our program. He and his family hail from the Los Andes region of Honduras where he is currently operating two farms that produce lovely Pacas, Catuai, and Ihcafe 90 varieties. Allan, his father, and his brother pick each coffee cherry by hand before the beans are fully washed, and are then followed by a process of dry fermentation. This year Allan’s coffee is full of the character we know and love from our past years working together. We're tasting turbinado sugar with a pleasant fruit-driven acidity of crimson grape and mandarin as it cools.
Honduras - Rafael Lara
As 2023 comes to an end we welcome back our longest standing producing partner, Rafael Lara. We’ve had a strong connection with Rafael and his family for a little over 5 years, and his coffee is truly special every year. Rafael grows his coffee near his home in the village of Los Andes in Santa Barbara, Honduras. His coffee cherries are picked in the mountains at peak ripeness and are depulped every afternoon. Afterwards, he dry ferments the coffee in tanks for 16 hours, and from it gets fully washed and dried. Rafael has been working closely with Beneficio San Vicente in Honduras since 2016. We’re excited to be sharing our coffee journey with him. In this year's harvest we’re tasting orange cream, caramel, and tamarind.
Colombia - La Divisa
This coffee was produced by William Rueda out of the Antioquía region of Colombia. His farm, La Divisa, sits at 2,200 meters above sea level where he has been refining his craft for growing the Caturra variety. William has been working with coffee all his life. He lives at La Divisa with his wife Gloria and three children Juan, Maria, and Emanuel where he’s’ helping them continue family tradition and grow their own small lots of coffee alongside him. The future feels bright for William and his family with this year’s crop yielding what we think is an extraordinary cup of coffee. In the cup we get a nice touch of red apple, honey-like sweetness and mouthfeel, and milk chocolate.
Colombia - Chachagüî
We’re excited to welcome another coffee by way of our friends at Azahar Coffee in Colombia. Chachagui showcases the dedication of two families from the municipality of Chachagui, Nariño and one from nearby Yacuanquer. Farmers pick the cherries by hand at peak ripeness. Then, the intact cherries are dry fermented for a period of 90-96 hours, after which producers rinse and lay the cherries out to dry. This coffee is expressive, vibrant, and wears the natural process on its sleeve. We are tasting Mango, Apple Cider, and Ripe Banana as the cup cools. Buckle up!
COLOMBIA - DECAF
This blend of coffees from the Cadefihuila Coop in Huila is comprised from 15 farmers’ crops from the Pitalito, Acevedo, and Palestina districts between 1700-1850 meters above sea level.
The Sugar Processing maintains much of the green coffee flavor and has an integrated vertical supply chain. This is because the growing, processing, and decaffeination process all happens at origin, right in Colombia.
Blends
Hayride
Hayride is our Autumn seasonal blend that is made up of rotating coffees from Central America, Latin America, and East Africa. This blend is crafted to keep you company in the cooler New England mornings ahead of us. This cup has comfortable balance for any coffee drinker, with notes of cocoa, baking spices, and a mixture of berry sweetness as it cools.
HALF FULL
At Bolt, we like to view the glass as half full. Some may see this as missing caffeine; we see it as a deliciously sweet blend that can give you a boost of energy with bedtime right around the corner.
This is Half Full: a 50/50 split of our incredible sugar processed decaf and seasonal Colombian coffees.
MEDIUM WELL
Do you consider yourself a fan of dark roasts? If so, Medium Well is the bag for you. While it's not a traditional dark roast, our roasting team has been able to bring forth the familiarity of dark roasted flavors while maintaining a level of terroir (taste of place) in this cup. This coffee has a robust body and low acidity with enough structure to hold up to additives. (Might we recommend oat milk??)
LIGHTS Out
Lights Out is our darkest blend for those who love a full bodied cup that embodies characteristics of the word “roast.” We intentionally source coffees for this blend that can withstand higher temperatures in the roaster while retaining sweetness and balance. Expect a deeply rounded and full bodied cup accompanied by dark and developed flavor notes such as Tobacco, Burnt Sugars, and Dark Chocolate.
MASS APPEAL
Mass Appeal is the coffee to start your day... A benchmark of sorts, it's easy drinking, super balanced, and sweet. This blend is enjoyable through most any brew method and highlights some of our favorite attributes of a medium roast. Milk chocolate notes with a berry jam-like sweetness are complimented with a weighted cup and an introduction of roast notes.
SEVEN HILLS
We all know Providence is a second Rome, and just like Rome, it's founded upon seven hills. Our personal favorite being Smith Hill, upon which our roastery sits.
Seven Hills sets out to be foundational espresso blend. Whether you enjoy your espresso neat or with steamed goodness, Seven Hills will provide a rich, chocolatey shot with a deep fruited sweetness.
LIGHT BRIGHT
Light Bright celebrates the enzymatic qualities of coffee. Your fruits, florals, and refreshing qualities will shine through in every cup. We love brewing Lite-Bright by way of a Chemex, but a pour-over or any auto-drip machine with a paper filter will be sure to display these attributes. Expect a pronounced citric acidity complemented with a light-bodied sweetness trailed by a lasting caramel finish.
No Fuss
Our No Fuss Cold Brew is comprised of seasonally rotating coffees that craft a cup with a lower acidity and distinct dark chocolate sweetness. We intentionally roast this coffee for an extended period of time to increase caramelization and give it a rounded, medium body. Perfect served over ice or on its own, this blend is ideal for all of the cold coffee drinkers out there!